Red Meat Allergy Friendly Fried Calamari with Lemon and Marinara

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Fried Calamari with Lemon and Marinara

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinara

1 can (14 oz) crushed tomatoes
Red Gold Crushed Tomatoes Signature SELECT Crushed Tomatoes - 15 Oz CENTO Tomatoes Crushed All Purpose - 14.5 Oz Smt Crushed Tomatoes - 14.5 Oz Essential Everyday Tomatoes, Crushed 15 oz
See all
2 tbsp olive oil
3 cloves garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp kosher salt

For the calamari

1 ½ lb cleaned squid, bodies cut into ½-inch rings, tentacles left whole
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup fine cornmeal
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
4 cups neutral oil (such as canola oil or vegetable oil), for frying

For serving

1 lemon, cut into wedges
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Make the marinara: heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the minced garlic and red pepper flakes and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Pour in the crushed tomatoes, add the oregano and 1/2 tsp salt, and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has thickened slightly and the flavors have come together, about 15 minutes. Remove from heat and set aside.
2
Soak the squid: place the squid rings and tentacles in a bowl and pour the buttermilk over them. Toss to coat, then let soak at room temperature for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!